There’s a cozy moment when you slice into glossy-topped Frosted Christmas Brownies and catch that rich buttery smell mingling with a nutty toasted brownie edge. In my tiny kitchen, I’ve mixed and remixed this festive tray bake, dialing in the bake time until the center stayed tender with a slight bite and my favorite frosting glided on silkily. After three rounds of tweaks, I’m thrilled to share exactly what worked—and what little surprises popped up along the way.
Why You’ll Love Frosted Christmas Brownies
- Chocolatey base that stays fudgy in the middle while edges crisp up.
- Marshmallow-kissed frosting that sets firm for neat slices.
- Festive sprinkles add a playful crunch and pop of color.
- Boxed brownie mix shortcut with a homemade frosting twist.
A Little Background
Last December, I needed a showstopper for a small gathering. I tried chilling the brownies before frosting—big mistake, the icing wouldn’t spread. On attempt two, I let them cool just 10 minutes, then they were perfect: frosting glided across warm-but-not-hot brownies. This recipe traces those trials and seasonal spark.
Key Ingredients for Frosted Christmas Brownies
- Fudge Brownie Mix (18.3 oz): the base that guarantees deep chocolate flavor; gluten-free swaps work too.
- Eggs (2 large): room temperature ensures a glossy batter.
- Vegetable Oil (½ cup): maintains fudgy texture—swap sunflower oil if desired.
- Marshmallow Creme (7 oz jar): gives that airy sweetness; fluffy alternative is fine.
- Unsalted Butter (½ cup, softened): for creamy frosting; European-style gives extra richness.
- Powdered Sugar (2 cups): sifted for a lump-free swirl, add 1–2 tbsp milk if needed.
How to Make Frosted Christmas Brownies
- Preheat the oven to 350°F. Lightly grease a 9×13-inch pan and line with parchment for easy lifting.
- In a medium bowl, whisk 2 eggs, ½ cup oil, and ¼ cup water until glossy, about 30 seconds.
- Stir in the 18.3-ounce brownie mix until just combined and no dry streaks remain.
- Spread batter evenly in the pan—silken batter will settle with gentle tapping.
- Bake 20–22 minutes, until edges look set and a toothpick yields a few moist crumbs.
- Let brownies cool on a wire rack for 10 minutes (my second test showed this sweet spot for frosting).
- While cooling, beat ½ cup softened butter on medium speed for 1 minute until creamy.
- Add 7 oz marshmallow creme, 1 tsp vanilla extract, and a pinch of salt; beat until smooth.
- Slowly add 2 cups powdered sugar, beating after each cup. If frosting feels too stiff, drizzle in up to 2 tbsp milk.
- Spread frosting over warm brownies, then scatter festive sprinkles.
- Chill in the fridge 10 minutes to firm up, then cut into squares.
Pro Tips & Troubleshooting
- If batter seems thick, give it 30 seconds rest—air bubbles will relax for smoother spreading.
- Underbaked centers? Add 2 more minutes, rotating pan halfway through for even heat.
- For a peppermint twist, fold in ½ tsp peppermint extract to frosting and top with crushed candy canes.
- Doubling this? Use two 9×13 pans and stagger bake times by a couple minutes to avoid overbaking.
Storage & Make-Ahead Guide
Store brownies in an airtight container at room temperature for up to 3 days. For longer, refrigerate up to 5 days—bring to room temp before serving to soften the frosting. You can freeze unfrosted brownies up to 1 month; thaw fully, then frost. Always wash hands before handling and keep perishable ingredients chilled until ready.
Serving Suggestions
Pair warm squares with a scoop of vanilla ice cream for contrast. Arrange on a festive platter alongside peppermint bark or spiced nuts. A dollop of whipped cream and a dusting of cocoa powder takes it up a notch.
Frequently Asked Questions
- Can I make these brownies gluten-free? Yes—swap in a gluten-free brownie mix and ensure your marshmallow creme is certified gluten-free.
- What’s the best way to get smooth frosting? Make sure butter is fully softened and powdered sugar is sifted before beating for a lump-free swirl.
- How do I prevent frosting from sliding off? Frost when brownies are warm but not hot; the slight warmth helps the frosting adhere.
- Can I use homemade brownies instead? Absolutely—just bake your favorite recipe in a 9×13 pan and follow the same cooling and frosting steps.
- How do I store leftover brownies? Keep in an airtight container at room temperature up to 3 days or refrigerate up to 5 days for best quality.
- Can I freeze frosted brownies? It’s best to freeze uncut, unfrosted brownies; thaw, then frost before serving.
Final Thoughts
These Frosted Christmas Brownies have become my go-to holiday treat—rich, cheerful, and easy to customize. I love serving them straight from the fridge when frosting is firm and edges snap as you bite. Let me know how your batch turns out, and don’t forget to share your sprinkle creations!
More Recipes You’ll Love
- Cottage Cheese Brownies – another rich brownie variation with unexpected creamy texture
- Christmas Gooey Butter Cookies – festive bars with buttery sweetness to pair with your brownies
- Marshmallow Nougat Bars – chewy, marshmallow-filled bars echoing the frosting’s pillowy charm
- Raspberry Swirl Cookies – tangy-sweet shortbread bites to brighten any holiday spread
Frosted Christmas Brownies
Ingredients
Brownie Batter
- 1 package Fudge Brownie Mix 18.3 oz
- 2 large eggs room temperature
- 0.5 cup water
- 0.5 cup vegetable oil
Frosting
- 0.5 cup unsalted butter softened
- 7 oz marshmallow cream about 1 jar
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- sprinkles for topping
Instructions
Brownie Batter
- Preheat oven to 350°F and lightly grease a 9×13-inch pan. Line with parchment paper for easy removal.
- In a medium bowl, whisk 2 large eggs, ½ cup vegetable oil, and ½ cup water until glossy and smooth.
- Stir in the 18.3-ounce brownie mix until no dry streaks remain.
- Spread batter evenly in the prepared pan and bake 20–22 minutes or until edges are set and a toothpick inserted comes out with a few moist crumbs.
- Allow brownies to cool in the pan for 10 minutes on a wire rack before frosting.
Frosting
- In a large bowl, beat ½ cup softened unsalted butter on medium speed for 1 minute until creamy.
- Add 7 ounces marshmallow cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat until smooth and combined.
- Gradually add 2 cups sifted powdered sugar, beating after each addition. If frosting is too stiff, add up to 2 tablespoons milk.
- Spread frosting over the warm brownies and top with sprinkles.
- Chill in the refrigerator for 10 minutes to set the frosting, then cut into squares.